Tandoori Salmon

I can guide you through the preparation of a Tandoori Salmon, a dish that combines Indian cuisine with the delicate taste of salmon. After listing the ingredients and the procedure, I will also suggest an Italian touch to make the dish unique.

Ingredients

• 4 salmon fillets (about 150-200g each)
• 200g of Greek natural yogurt
• 2 tablespoons of Tandoori masala paste (a spice blend that can be found ready-made)
• 1 tablespoon of lemon juice
• 2 cloves of garlic, finely chopped
• A piece of fresh ginger grated (about 2 cm)
• Salt, to taste.
• Fresh coriander (for garnish)
• Olive oil, to taste.

Preparation

1. In a bowl, mix the yogurt with the Tandoori masala paste, lemon juice, grated ginger, chopped garlic, and a pinch of salt to create the marinade.
2. Dip the salmon fillets in the marinade, making sure they are completely covered. Cover the bowl with cling film and let marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat the oven to 200 °C (grill) and place the salmon fillets on a grill lined with parchment paper. Brush with a little olive oil.
4. Cook in the oven for about 12-15 minutes or until the salmon is well cooked and lightly golden on the surface. Keep an eye on the salmon to avoid it drying out too much.
5. Serve the salmon on a plate, garnished with chopped fresh coriander.

To add an Italian touch, you could accompany the salmon with a salad of arugula and fennel, dressed with extra virgin olive oil, lemon, salt, and black pepper. The bitterness of the arugula and the crisp freshness of the fennel will be a pleasant contrast to the warm spices of the Tandoori.

Curiosity

The term “Tandoori” refers to a “tandoor,” a traditional pit-shaped oven widespread in Central and South Asia, used for baking bread like naan or marinated meats. The Tandoori masala paste mixes various spices such as coriander, cumin, paprika, and turmeric, giving a spicy and aromatic note to the dishes.